Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula C 12H 22O 11.
For human … See more

In nature, sucrose is present in many plants, and in particular their roots, fruits and nectars, because it serves as a way to store energy, primarily from photosynthesis. … See more

Refined sugar was a luxury before the 18th century. It became widely popular in the 18th century, then graduated to becoming a necessary food in the 19th century. This evolution of taste and demand for sugar as an essential food ingredient unleashed major economic … See more

The word sucrose was coined in 1857, by the English chemist William Miller from the French sucre ("sugar") and the generic chemical suffix for … See more

Structural O-α-D-glucopyranosyl-(1→2)-β-D-fructofuranoside
In sucrose, the monomers glucose and fructose are linked via an ether bond between C1 on the glucosyl subunit and C2 on the fructosyl unit. The bond is called a See more

History of sucrose refinement
The production of table sugar has a long history. Some scholars claim Indians discovered how to crystallize sugar during the See more

One of the most widely traded commodities in the world throughout history, sugar accounts for around 2% of the global dry cargo market. International sugar prices show … See more